Chicken Tortilla Soup Preparation

A warm, smoky soup packed with protein and fiber for a satisfying southwest-inspired dinner.

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Chicken Tortilla Soup Preparation

Included Ingredients

Chicken Breast, Beans Black (black beans, water, salt, calcium chloride (firming agent)), Tomatoes Fire Roasted Diced (vine ripened fire roasted diced tomatoes, tomato juice, sea salt, calcium chloride, citric acid.), Onion White (Diced), Spice Garlic, Spice Chili Powder, Beans Pinto (prepared pinto beans, water, salt, calcium chloride (firming agent), calcium disodium edta (promotes color retention).), Lime juice, Bouillon Chicken base (Roasted Chicken, Salt, Sugar, Hydrolyzed Corn Protein, Contains 2% Or Less Of Chicken Fat, Onion Powder, Disodium Inosinate, Disodium Guanylate, Extractive of Turmeric (Color), Spice Extractive.), Corn Frozen, Chilies Diced Green (green chiles, water, salt, citric acid, calcium chloride), Spice Onion Powder, Spice Oregano, Tomatoes Crushed (VINE-RIPENED UNPEELED TOMATOES, TOMATO PUREE, LESS THAN 2% OF: SALT, CITRIC ACID.)

Groceries Needed

  • Low-fat sour cream
  • Cilantro
  • Avocado
  • Cheese
  • Tortilla strips

Optional Additions

  • Chili powder (for stronger flavor)
  • Fresh lime juice (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Top with cilantro, grated cheese, fresh avocado, and tortilla strips.

Low Carb Serving Option:

Serve with a green salad and vegetables and lower carb tortillas.

Small

3 Servings

Stovetop

Cook from frozen in medium saucepan over medium heat. Add 1 cup of water and break up as it thaws and cooks. Bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes. Can also cooked thawed, If using this method, cook for 15-20 minutes. For a creamier soup, add low-plain greek yogurt.

Pressure Cooker

Add 1 cup of water. Cook on manual for 15-20 min, or to an internal temperature of 165 F, natural pressure release. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through. For a creamier soup, add ⅛ cup l low-plain greek yogurt

Slow Cooker

Add 1 cup of water. Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165 F. Remove chicken and shred. Return to pot for 10-15 minutes before serving. For a creamier soup, add ⅛ cup l low-plain greek yogurt

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Chili Powder | ½ tsp

Squeeze of fresh lime juice

Medium

6 Servings

Slow Cooker

Add 2 cups water. Cook on low 3-4 hours, or to an internal temperature of 165° F. Remove chicken and shred. Return to pot for 10-15 minutes before serving. For creamier soup, add ⅓ cup low-plain greek yogur

Pressure Cooker

Add 2 cups water. Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. For creamier soup, add ⅓ cup low-plain greek yogurt. *If chicken isn’t cooked through after 30 minutes, shred and return to pressure cooker on sauté setting

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Chili Powder | 1 tsp

Squeeze of fresh lime juice

Nutrition Facts

Serving Size | 6 oz (170 g)

250 Calories | 4g Total Fat | 25g Carbs | 7g Fiber | 29g Protein | 8g Sugars | 1g Sat. Fat | 1050mg Sodium

Allergens: Corn.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.